Influência da ingestão do suco de laranja sobre o estado nutricional e variáveis bioquímicas de pacientes com hepatite C crônica

Infection with hepatitis C virus is a worldwide public health problem it affects about 170 to 250 million people worldwide may lead to complications such as cirrhosis and hepatocellular carcinoma. Patients with chronic hepatitis C most often is inadequate nutrient intake, macro and micronutrients, which induces changes in nutritional status and lipid profi le. Supplementation with vitamin C has shown benefi t. Limited information is available on levels of vitamin C in this type of illness. The study aimed to evaluate the effect of regular intake of orange juice on the nutritional and dietetic of patients with chronic hepatitis C infection. The study enrolled 23 patients volunteers, 13 men and 10 women treated at the Special Health Service of Araraquara (SESA). They consumed for 8 weeks 500 mL.d-1 of pasteurized orange juice. At baseline and after 8 weeks of juice intake the patients were evaluated for anthropometric parameters. The dietary intervention with 500 mL.d-1 with orange juice during the 8 weeks did not alter the nutritional status of patients.

Isoflavones supplementation of a probiotic soy product: effects on quality characteristics and isoflavones profile

The aim of the present study was to investigate the effect of isofl avones supplementation of a fermented soy product on its sensory acceptance, physicochemical properties and probiotic cell viable count. Additionally we also investigated the ability of the mixed starter cultures (Enterococcus faecium CRL 183 and Lactobacillus helveticus 416) to modify the isofl avones profi le of soy product during the fermentation process. Three products were analysed: soy product fermented with E. faecium CRL 183 and L. helveticus 416, isofl avonessupplemented soy product (fermented with E. faecium CRL 183 and L. helveticus 416; 50mg/100g, Isofl avin®, Galena, Brazil) and unfermented soy product. A panel of judges evaluated the acceptability of the samples on a nine point structured hedonic scale. The chemical composition namely fat, protein, ash and total carbohydrate contents, pH, enumeration of viable Lactobacillus spp. and Enterococcus spp. and quantifi cation of isofl avones using HPLC were investigated. All determinations were conducted after 7 days storage at 10°C. The sensorial acceptance was reduced in the isofl avones-supplemented soy product, but this effect was not signifi cant compared to the sample without isofl avones addition. Chemical composition did not differ (p<0.05) among the samples. Cell viable counts were reduced and total fermentation time was longer in the isofl avonessupplemented soy product, suggesting that the isofl avone addition could inhibit the starter cultures. However, all the products may be considered probiotic since they exhibited lactic acid bacterial populations varying from 2.3 x 109 up to 1.22 x 1010 CFU/mL. Fermentation of soymilk did not change the isofl avones profi le. In conclusion, it was possible to obtain a fermented soy product containing a high isofl avones concentration, adequate sensory and chemical characteristics and lactic acid bacterial viability suffi ciently high to characterize the product as a probiotic. The mixed starter culture was not able to convert the glycoside isofl avones into aglycone or produce equol during the fermented soy product processing.

Digestibilidade e exigência de aminoácidos para rã-touro

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Produção de amilases pelo cultivo em estado sólido de Rhizopus microsporus var. oligosporus e sua utilização na obtenção de xarope de glicose

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Estratégias para minimização do estresse oxidativo em sistemas de produção in vitro de embriões bovinos destinados à vitrificação

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Adição de ácido linolênico e L-carnitina na maturação oocitária: efeitos sobre o metabolismo celular, potencial de desenvolvimento e criotolerância de embriões bovinos produzidos in vitro

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Avaliação da ingestão protéica e do balanço e do balanço nitrogenado em universitários praticantes de musculação

The alimentation of fitness people is fundamental by health. This study it has for objective to evaluate of quali-quantitative form the proteic-caloric ingestion, the nitrogen balance and its relation caloric ingestion/estimated metabolic rate, in colleges student practicing of body-building. Eleven body-builders student (18 until 30 years old), both sex, had been analyzed. The attainment of data used an alimentary register, and the gotten information were analyzed together with the nitrogen balance from 24 hours of piss collection. We observed that the nitrogen balance of individuals that make use of some protein supplement is significantly bigger than individuals that do not consume no type of it. This because, the percentile caloric obtained from protein ingestion is significantly raised, and this associate to the caloric ingestion in this group also is raised, determines the obtained results.

Suplementos nutricionais e exercício resistido: uma revisão para a prática do consumo

Quando falamos de exercício resistido e suplementação nutricional, temos como objetivo principal o encurtamento do tempo entre a situação atual e o resultado esperado, e também a melhora do rendimento durante o treinamento, entretanto, para que não ocorra excessos nem desvios do objetivo real, o consumo deve ser feito de forma correta, embasado em estudos científicos.

Desempenho de bovinos cruzados terminados em confinamento e qualidade dos músculos longissimus e semitendinosus in natura e maturados

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

N-acetilcisteína e trolox na conservação de células espermáticas epididimárias de cães

Pós-graduação em Medicina Veterinária - FCAV

Protocolos para o uso combinado de monensina sódica e virginiamicina em dietas de bovinos Nelore confinados

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Energy sources in the supplementation of beef cattle grazing Brachiaria brizantha cv. Xaraés

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Análise de pathway e network em tecido adiposo in vivo e o papel da vitamina D na adipogênese in vitro

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Aminas biogênicas e polifenóis no leite e queijo de ovelhas da raça Bergamácia suplementadas com óleo ou farelo de linhaça (Linum usitassimum L.)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Uso de substâncias ergogênicas suplementares nutricionais em praticantes de musculação

Ergogenic substances are all nutritional or pharmacological additional devices which physiologically influence on the individual's performance. Currently, the practice of physical exercises that modern gyms have is growing and embracing a new recreational space for the population. In particular, for the male audience, weight training; and for the female audience, aerobic gymnastics. This study has the objective of explaining the importance of ergogenic resources in the physiological and psychological planes, emphasizing the point that supplementation is really valid and beneficial. To achieve the objective of the study, a literature review will be carried out, searching for scientific articles published in books, magazines and online newspapers that address some issues that cut across the thematic proposed in this work. From the point of view of Sport Psychology, the issues discussed on body image and emotional changes have concerns professionals of this area, but the literature suggests it is unnecessary the use of ergogenic substances to the concreteness of that purpose. Supplements of any kind will not be enough to transform the psychological and physiological aspects, the way the media assume conclusively. Thus, with our documentary research, we started a provocation that feeds new studies in the area. We conclude that supplementation is a resource that should be used in the final occasion, that is, if the bodybuilders (non-athletes) have time to be nourished from the normal diet, the use of supplements like whey and creatine, are not needed. Used appropriately supplements do not result in physiological damage, however, can contribute beneficially to the individual's nutrition, thus the abusing dosages, in addition to financial loss, can cause damage to the body